Steaks with Balsamic Onions and Gorgonzola

Serve these beef steaks with balsamic onion for a tasty dinner – ready in 25 minutes. MORE+ LESS-

tablespoons olive oil

beef tenderloin steaks (6 oz each)

teaspoon freshly ground pepper

1/2 teaspoon kosher (coarse) salt

medium red onion, sliced (1 cup)

2/3 cup balsamic vinegar

oz Gorgonzola cheese, crumbled (1/2 cup)

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1

In large skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle steaks with 3/4 teaspoon of the pepper and the salt. Add steaks to skillet; cook 6 to 8 minutes, turning once, until of desired doneness. Remove steaks to plate; cover to keep warm.
2

In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onion in oil 4 minutes, stirring frequently, until tender. Stir in vinegar and remaining 1/4 teaspoon pepper; cook 3 minutes or until liquid is reduced to 1/2 cup.
3

Spoon 2 tablespoons balsamic onion mixture over each steak; sprinkle each with 2 tablespoons cheese.

We prefer the nice large chunks of cheese that you get when you buy a wedge and crumble it yourself. Crumbled cheese in a tub is sometimes too finely crumbled.